I got a little makeover around here! We’re still working out a few kinks but there are a few new features that I want to point out now so you can start using them!

My recipes page now has a visual recipe index as well as a way for you to search for recipesby ingredient. There are also many categories that you can search for visually. I’m a visual person so I couldn’t help myself.

There is a post archive in case you want to take a little stroll down memory lane. It’s really easy to navigate and see everything on one page.

The recipes below each food post will have a save button where you can save it to a recipe box. There will also be a print button so you can print them for a rainy day. This feature is still a work in progress so I’ll update you as things are perfected.

Slice up the key limes and shallots thinly. Peel the garlic cloves and leave them whole.

Stack everything into a mason jar.

You can do it in layers or mix things up.

Pour the olive oil until it covers the ingredients fully. Set it in the refrigerator so that the flavors meld. The oil will become opaque so just be sure to let it come to room temperature before serving.

It’s a very pretty dish which is what I love about it.

It’s also a fun hostess gift because someone could just open it up at the party that you go to and there’s another fun appetizer.

You can also use the leftover oil for a salad dressing once the salmon is finished. It’s sublime because it’s infused with all of those herbs and garlic and shallots.

Cut the salmon fillet on a bias into thin slices. In a small non-reactive bowl, combine the salt and sugar. Toss the salmon slices in the bowl, cover, and cure in the refrigerator for 12 to 24 hours.

Remove from the refrigerator and rinse the salmon slices well under running water. Place them in a mason jar and layer with the remaining ingredients, finishing it with the oil until fully covered.

Seal the jar and store in the refrigerator for at least a day before serving to let the flavors infuse. The olive oil will become opaque, so let it come to room temperature before serving. Save the oil once the salmon is consumed and use it for a salad dressing!

Georgia Says

Nilou Says

09 October 2013

Does the several months also apply for the smoked salmon? Sorry for asking so many questions about the smoked salmon. I made this before I had the flu and now I want to make sure that it’s still good to eat!

Georgia Says

Donna Bowen Says

23 June 2014

I made this for friends from England and it was a big hit. They kept eating it every chance they had! My question is how long it will last in the fridge as there are normally only two of us at home. Thanks for such a great recipe!